Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring fresh, crisp kale tossed with creamy avocado, crunchy roasted chickpeas, tender edamame, and succulent grilled chicken, all brought together by a zesty citrus vinaigrette. This meal is as appealing as it is nourishing, combining a variety of textures and flavors that dance on your palate.

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NUTRITION

445kcal
Protein
41.4g
Fat
18.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1/4 Avocado (~50g)

1/2 cup shelled Edamame (~75g)

1/4 cup Roasted Chickpeas (~40g)

3 ounces Grilled Chicken Breast (~85g)

1 tbsp Lemon Juice (~15g)

1 tsp Olive Oil (~5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    In a large bowl, massage the chopped kale with a pinch of salt for a minute to soften its texture.

  • 2

    Add the sliced 1/4 avocado, shelled edamame, and roasted chickpeas to the kale.

  • 3

    Slice or shred the grilled chicken breast into bite-sized pieces and add to the bowl.

  • 4

    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 5

    Drizzle the vinaigrette evenly over the salad and toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy this crunchy, refreshing bowl at breakfast, lunch, or dinner.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring fresh, crisp kale tossed with creamy avocado, crunchy roasted chickpeas, tender edamame, and succulent grilled chicken, all brought together by a zesty citrus vinaigrette. This meal is as appealing as it is nourishing, combining a variety of textures and flavors that dance on your palate.

NUTRITION

445kcal
Protein
41.4g
Fat
18.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1/4 Avocado (~50g)

1/2 cup shelled Edamame (~75g)

1/4 cup Roasted Chickpeas (~40g)

3 ounces Grilled Chicken Breast (~85g)

1 tbsp Lemon Juice (~15g)

1 tsp Olive Oil (~5g)

Salt & Pepper to taste

PREPARATION

  • 1

    In a large bowl, massage the chopped kale with a pinch of salt for a minute to soften its texture.

  • 2

    Add the sliced 1/4 avocado, shelled edamame, and roasted chickpeas to the kale.

  • 3

    Slice or shred the grilled chicken breast into bite-sized pieces and add to the bowl.

  • 4

    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 5

    Drizzle the vinaigrette evenly over the salad and toss gently to combine all ingredients.

  • 6

    Serve immediately and enjoy this crunchy, refreshing bowl at breakfast, lunch, or dinner.